1. Preheat oven to 350 with rack in middle. 2. Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes. 3. Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel). 4. Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl. 5. Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor. 6. Puree till smooth.then add to the bowl. 7. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture. 8. Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan. 9. Drizzle with remaining tablespoons oil. 10. Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic. 11. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint. 12. Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature. ---------------------------------------------------------------------------
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Ingredients
